A tangy and very fruity marinade which moistens dry meat, such as lean pork chops; this recipe is so easy, once the chops have been doused in the marinade for a couple of hours, they can be oven baked or barbecued. This marinade also works very well with chicken breasts or turkey fillets. If you are watching your fat intake, cut down on the olive oil - there isn't much, but it does help make the chops juicier! Serve with a selection of vegetables and/or assorted salads & crusty bread - depending on the season! This recipe is based on four people eating with accompaniments.
- 4 large lean pork chops, trimmed of excess fat
- 7 ounces half a tin chopped tomatoes
- 2 tablespoons peach jam or 2 tablespoons peach relish
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon soy sauce or 1 teaspoon maggi seasoning
- 2 teaspoons garlic granules or 2 garlic cloves, peeled & crushed
- 2 teaspoons ground ginger
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne pepper
- Pre-heat the oven to 200°C/400°F.
- Lightly grease an ovenproof baking dish.
- Put all the marinade ingredients into a roomy bowl & mix them together, ensuring that they are well blended.
- Put about one third of the marinade in the ovenproof dish.
- Place the pork chops on top and then dribble the rest of the marinade over the top of the chops.
- Cover with cling film & leave to marinate for at least 2 hours, preferably overnight in the fridge, if you have time!
- When you are ready to cook them, take them out of the fridge at least 30 minutes beforehand and bake in a pre-heated oven for 45 to 55 minutes, OR cook over hot coals on the barbecue for about 30 to 45 minutes.
After consulting with the posting chef, I decided to try this dish with pork tenderloin. The results were just wonderful and left us scrambling for the cooked marinade which is a bit like a hot fruity salsa/chutney. Next time I will d a full batch for the equivalent sized cut. Since I do like pork with fruit, mine did include 1/2 canned peach diced up in addition to the peach fruit spread. To make this for tenderloin, followed the directions for the marinade and let it set up overnight, on the counter 30 minutes before cooking. I cooked the pork at 475 with no marinade for 6 minutes to give the cut a little seal; then reduced the temperature to 400, added the marinade on top and cooked an additional 12-14 minutes until the meat reached 160 degrees. It was just so good I really don't much to add other than do try it. Even the leftovers were sensational. Thanks French Tart!
This was really delicious! The marinade was very flavorful, and the cayenne in particular added quite a nice kick to the pork. Because the weather is too cold for outdoor grilling, I oven-baked mine and the pork chops came out very moist. Next time, I think I'll kick up the cayenne about 1/2 teaspoon or so, because I thought it was the key to the marinade. Thanks for sharing your recipe, French Tart.
Made for you as a Thank You from Holiday Tag! SUPER flavour! Tres Piquant as well! LOL Very easy...no fuss no muss and it turned out wonderfully...Merci cher ami!